Blog
Jan 22, 2016
Terroir in Beer, Part 2
Malt, oh glorious malt. Thankfully barley is unsuitable for baking bread of any quality fit for kings (not to mentio...
Dec 16, 2015
Beernog: An Epic Holiday Tradition
The holidays are here and bring with them all kinds of holiday cheer: Cold weather (maybe?), coniferous trees decora...
Nov 11, 2015
Terroir in Beer, Part 1
What is Terroir?
Terroir [terˈwär] (yea, I use Bing) is more often than not applied to wines and most of the time pe...
Aug 25, 2015
Enjoying the Tart & Sour Flavors in Beer, Part 2
The thing about drinking sour beer is you just need to be open to it and you should never surprise somebody with one. I hate when I see people say “Try this” and they won’t say anything about the beer. So in the other person’s head they think “oh beer” and they are ready for one thing, but get another. So it can be really off putting to the person drinking that beer. It’s like they never really got a chance to decide if they like it.
Aug 24, 2015
Enjoying the Tart & Sour Flavors in Beer, Part 1
Generally a beer is considered sour if the pH is at or below 3.8. The lower the number the more acidic or sour it wi...
Aug 12, 2015
Fresh Hops – The Last True Seasonal
Ahhh, the sweet cooling end of summer. A time when kids and teachers become restless as school looms ever closer, wh...
Jul 27, 2015
Wild Yeast Primer
Wild Culture is something we embrace fully at Urban Artifact. For us brewer’s though, the main attraction is the bee...
Jul 9, 2015
Intro to Sour Mashing
We here at Urban Artifact pride ourselves on our process and the wild, tart and sour beers we create. There are but ...
Jun 25, 2015
Intro to Yeast
Brettanomyces. Lactobacillus. Pediococcus. Saccharomyces. Micro-organisms not often found in beer, at least not sinc...
